Easy Rotisserie Chicken Tacos

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Ingredients

• 2 cups salsa (see our homemade recipe here, or use your favorite jarred salsa)
• 1 cup water
• 2 tablespoons tomato paste
• ½ teaspoon coriander
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 small rotisserie chicken, meat removed from the bones (you’ll want about 1½ pounds of picked chicken meat)
• 6 tablespoons vegetable oil
• 12 white or yellow 6” corn tortillas
• 8 ounces pepper jack cheese, shredded
• 4 cups shredded iceberg lettuce
• 8 ounces Monterey jack cheese, shredded
• Toppings
• Sliced black olives
• Sliced pickled jalapenos
• Thinly sliced red onion
• Avocado wedges
• Sour cream
• Lime juice
• Fresh cilantro

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Instructions

1. Preheat the oven to 450 degrees F.
2. Have a roasting pan with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each).
3. In a large skillet, place salsa, water and tomato paste. Start burner on medium, stir and combine.
4. Add the coriander, chili powder and cumin and stir again.
5. Shred the cooked chicken pieces into the salsa mixture and heat to hot then hold to keep warm.
6. Brush two sheet pans with half of the oil. Lay out the corn tortillas, 6 per tray and brush the tops with the other half of the oil.
7. Divide the pepper jack between the 12 tortillas.
8. Divide the warm chicken mixture between the 12 tortillas, on top of the pepper jack but not completely to the edges.
9. Place in the oven for 12-15 minutes or until the edges start to get a little crispy and the mixture is hot and bubbly. Rotate pans half way through for even browning.
10. Remove one pan at a time from the oven and quickly top with half the lettuce. Then pick up each tortilla, fold in half and place in the reserved dish or pan, letting each taco stay folded by leaning on the one next to it, or the side of the pan. They will stay in this shape once folded hot. Repeat for the second pan. Turn off oven. (Note: Tacos are hot so we suggest that you use tongs to remove and fold.)
11. Then take the 12 folded tacos and top with the Monterey jack cheese and place back in the oven with the oven off for 4-5 minutes. The residual heat will melt the jack cheese over the lettuce.
12. Serve hot with whatever toppings you want including sliced back olives, pickled jalapenos, thinly sliced red onion, avocado wedges, sour cream, lime juice, fresh cilantro, etc.

Base Recipe adapted from this SITE

Creamy Parmesan Orzo with Chicken and Asparagus

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Ingredients

• 1 lb chicken breast, boneless and skinless (about 3)
• 1/2 tsp salt, or to taste
• 1/2 tsp pepper, or to taste
• 1 tbsp paprika
• 2 tbsp olive oil
• 1 cup asparagus, chopped
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups orzo, uncooked
• 2 cups half and half
• 3 cups chicken broth, low sodium, or water
• 1 1/2 cups Parmesan cheese, grated
• 2 tbsp parsley, chopped, for garnish

Instructions

1. Season the chicken breasts with salt, pepper and paprika on both sides.
2. In a large skillet heat the 2 tbsp of olive oil over medium-high heat. Sear the chicken for about 5 minutes per side, or until golden brown and cooked through. Depending on the thickness of your chicken you might need longer time. Transfer the chicken to a warm plate; set aside.
3. In the same skillet add the asparagus and saute for about 3 minutes, just until it starts to soften and starts to brown a bit. Transfer to a plate; set aside.
4. In the same skillet add the onion and garlic and saute for about 3 minutes until the onion is translucent and the garlic becomes aromatic. Add more olive oil if needed.
5. Add the orzo to the skillet and saute for just one minute, to get it a little toasted, this will give it a nutty flavor. Add the half and half, chicken broth and stir. 
6. Bring to a boil, then turn the heat down to a medium-low, cover with lid and let it cook for 10 minutes. 
7. Remove the lid and stir in the Parmesan cheese. Taste for seasoning and adjust with salt and pepper.
8. Add the asparagus back and stir it in. Slice the chicken into thin slices. You can either add it to the skillet and stir it in, or as seen in the photos, arrange over the orzo.
9. Garnish with more Parmesan cheese if preferred, and parsley. Serve warm.

Base Recipe adapted from this SITE

Oatmeal Bars

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Ingredients

• 1 cup butter cut into small pieces
• 1 cup brown sugar
• 2 cups flour
• 1 1/2 teaspoons ground cinnamon
• 1 cup oats

Filling

• 2 cups applesauce
• 1 teaspoon ground cinnamon

Instructions

1. In a food processor bowl, add butter, brown sugar and flour. Pulse until mixture forms small, pea sized crumbs. 
2. Add cinnamon and oats. Pulse just until incorporated. 
3. Place half the oat mixture in a lightly greased 9x13" baking dish. Press mixture down with your hands. 

Filling

1. In a small mixing bowl combine applesauce and cinnamon. 
2. Pour filling on top of oat mixture. Spread evenly over oat mixture. 
3. Sprinkle remaining oat mixture over applesauce. 
4. Bake in a preheated 325 degree oven for 40 minutes. 
5. Allow to fully cool before slicing.

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BROCCOLI CHEESE STUFFED CHICKEN BREAST

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INGREDIENTS

• 3 large chicken breasts
• salt & pepper
• 1 1/2 tsp garlic powder, divided
• 1/4 tsp paprika
• 1 cup finely chopped broccoli florets
• 1/2 cup finely diced red bell pepper
• 1 cup mild cheddar cheese
• 1 tbsp mayo
• 2 tbsp olive oil

INSTRUCTIONS

1. Preheat oven to 425 degrees F.
2. Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
3. For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
4. Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.

NOTES

*Since these are large chicken breasts, I usually say 1/2 chicken breast is one serving.

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CREAMY GARLIC CHICKEN RECIPE

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INGREDIENTS

• 4 chicken breast halves
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 3 tbsp Land O Lakes® Butter with Canola Oil; divided
• 6 cloves garlic, minced
• ¼ cup white cooking wine
• 1 cup heavy cream
• ¼ cup freshly grated parmesan cheese
• 2 handfuls fresh baby spinach, roughly chopped
• Pinch red pepper flakes
• Squeeze of fresh lemon juice

INSTRUCTIONS

1. Season chicken with salt, pepper and garlic powder all over. Melt 1 tbsp Land O Lakes® Butter with Canola Oil in a large skillet over medium-high heat. Sear chicken in the hot pan, for 5 minutes on each side, until cooked through. Once cooked, remove from the pan and set aside. Wipe out pan and return to stove top.
2. Melt 2 tbsp butter with canola oil in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the wine; allow to reduce to half.
3. Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to taste.
4. Add the parmesan cheese and allow sauce to gently simmer for a minute or so until the cheese melts and sauce thickens, stir in spinach until wilted.
5. Add the chicken back into the pan, add a squeeze of lemon juice and red pepper flakes. Serve alone, over hot noodles, or a bed of rice if desired. Enjoy!

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CHICKEN TAMALE CASSEROLE

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INGREDIENTS

• 1 package (8.5 oz) corn muffin mix (such as Jiffy)
• 1 can (14.5 oz) cream-style corn
• 2 eggs, lightly beaten
• 1/2 cup milk
• 1 tsp chili powder
• 1/2 tsp cumin
• 2 cups shredded taco cheese blend, divided
• 1 1/2 cups enchilada sauce
• 3 cups shredded cooked chicken, from rotisserie chicken
• Optional Toppings:
• diced tomato
• sour cream
• shredded lettuce
• sliced black olives
• chopped green onions
• finely chopped cilantro
• salsa

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Lightly spray a 9×13 inch casserole dish with non stick cooking spray, set aside.
2. In a large bowl combine the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin and 1 cup of cheese. Stir till combined then pour into the casserole dish. Bake for 20 minutes.
3. Remove from oven and use a knife to pierce the cornbread mixture several times all over. Pour the enchilada sauce all over the top of the casserole. Top with the shredded chicken and remaining cheese. Bake for an additional 20 minutes.
4. Let cool for 10 minutes before slicing into pieces and serving with optional toppings. Enjoy!

NOTES

Substitute the shredded chicken for equal amounts shredded pork or beef if desired.

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Chicken Penne Pasta with Bacon and Spinach in Creamy Tomato Sauce

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Ingredients :

Main Ingredients:

•  6 bacon strips
•  2 tablespoons olive oil
•  1 pound boneless and skinless chicken (thick in size, such as chicken breasts)
•  salt and pepper
•  1 teaspoon garlic powder
•  1 tablespoon butter
•  3 garlic cloves (minced)
•  4 small tomatoes (diced)
•  2 cups spinach
•  1 1/2 teaspoon paprika
•  1 teaspoon Italian seasoning (more, if desired)
•  1/4 teaspoon crushed red pepper flakes
•  1/2 teaspoon salt
•  1.5 cup heavy cream
•  1 cup Parmesan cheese shredded (more for garnish)

Pasta:

•  10 oz. penne pasta
•  2 tablespoons Parsley (chopped) 

Instructions :

1.  BACON: Add bacon strips to the skillet and cook until crispy. Transfer cooked bacon to a paper towel-lined platter that will absorb extra grease. Chop into 1 inch pieces
2.  CHICKEN: Paper towel dry the chicken and season with salt, pepper and garlic powder. Then set aside.  
3.  Heat olive oil in a large deep skillet. Add chicken breasts and cook on each side on medium high heat for about 4 minutes per side (for a total of 8 minutes) until nicely browned. If chicken is still pink in the center, reduce heat to medium and cook covered for several minutes until no longer pink in the center. Remove chicken from pan and slice it.
4.  Add butter to the hot pan and once it melts, add chopped garlic and cook for 1-2 minutes until fragrant.
5.  Add tomatoes and cook for 3 minutes on high until tomatoes release their juices. Add fresh spinach and cook until it wilts.
6.  Season with paprika, Italian seasoning, crushed red pepper flakes and salt. Mix.
7.  Next add heavy cream and bring the mixture to boil. Reduce to simmer and slowly add Parmesan cheese - until the cheese melts and makes the sauce creamy.
8.  PASTA: In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.

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